I love to make a pot roast out of pork butt or shoulder - brown the meat in a dutch oven, then add lots of garlic and chopped onions. For liquid use fruit juice or broth or a combo plus any herbs you like - last time I used rosemary and thyme from our garden, yummy. Bake at 325F for about 3 hours, then remove the meat and make gravy from the juices. Leftovers make wonderful pulled pork sandwiches or tamale pie. I also like to use either the ribs or butt to make carnitas, but you already mentioned those. Here's a couple of recipes I've used with country ribs - all were good, and I'd make them again. Becky * Exported from MasterCook * BBQ Country Style Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 country style pork ribs 2 teaspoons minced garlic 1 lemon -- thinly sliced 1 bottle barbeque sauce -- (18 ounce) 1. Preheat oven to 250 degrees F (120 degrees C). 2. In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Local Ribs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds country style pork ribs -- cut into pieces 3 tablespoons soy sauce 1 teaspoon salt dash pepper Sauce: 1 cup syrup packed pineapple chunks -- drained 1/2 cup packed brown sugar 1/3 cup catsup 1/3 cup vinegar 2 tablespoons soy sauce 2 teaspoons grated fresh ginger 2 cloves garlic -- minced For Garnish: pineapple chunks sliced green onions Rub ribs all over with soy sauce, salt and pepper. Place ribs in a shallow baking or roasting pan, and cover with foil or lid. Bake 20-25 minutes at 450F. Drain off fat. Combine sauce ingredients; pour over ribs. Bake uncovered at 350F for 1 hour or until tender; basting occasionally. Garnish with pineapple chunks and green onions. Source: "Best of the Best from Hawaii Cookbook (Sam Choy's Sampler)" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * CIDER-BRAISED PORK SHOULDER WITH CARMELIZED ONIONS Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bone-in fresh pork shoulder half -- (3- to 4-lb) (preferably arm picnic) 2 garlic cloves -- cut into slivers 2 tablespoons olive oil 1 1/2 lb onions (5 or 6 medium) -- halved lengthwise, then cut lengthwise into 1/4-inch-thick slices 3/4 cup unfiltered apple cider Preheat oven to 325°F. Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with salt and pepper. Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate. Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more. Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours. Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork. Cooks' note: Pork can be made 1 day ahead. Cool, uncovered, then chill, covered. Reheat in liquid, covered, at 325°F 1 hour. Makes 4 to 6 servings. Gourmet December 2001 - - - - - - - - - - - - - - - - - - - NOTES : Made 9-28-08 with boneless pork country ribs and apple juice.

I had looked up the recipe before but I understood you to say you didn't want the heat and extra spiciness for this friend so the one with the chilis in adobo would not be a good choice for them so that's why I made the suggestions I made. The "spicy" one that you were looking at would be a better choice. Keep in mind the liquid is there primarily to add moisture to braise the meat and keep things moist over the long slow cooking time so that it'll break down the fat, collagen and the like and make it tender. Adding different liquids will add to taste and flavor so yes, add the Dr Pepper if you like. I usually use beer, since it helps tenderize and I've used Dr Pepper, root beer, etc as I mentioned before. I often put in some lemon juice and/or vinegar, depending on the taste mood I'm in at the time. Seems to me that lemonade, lemon juice, orange juice, apple juice would all be perfectly fine choices for the liquids. Most any juice. Cranberry, grape might look a little strange but white grape? You don't have to follow a recipe exactly. My motto is recipes are guidelines, not hard and fast rules. If you don't like something going in there and it's not integral to the purpose, leave it out or substitute. Most every pulled pork recipe is basically the same. Cook it slow, usually braising, often searing (or seering? I've seen it spelled both ways), often coating with a rub, shred it or chop it and add a bit of sauce or liquid of some type whether it be broth, bbq sauce or some even like coleslaw dressing and call it bbq sauce. The meat will usually still shine through and should be the main event of the dish IMO. Dr. Pepper Pulled Pork is not unique to Pioneer Woman. It's been around a long time. Here's a bunch of variations Crockpots are often used. Of course I use my Nesco but have done it baked or stovetop too. I really emphasize the taste benefit of browning the meat first even if you're using a crockpot. It's fine if you don't but usually better if you do. I also have several more formal recipes for a Dr Pepper BBQ sauce if you're interested. This post was edited by cynic on Wed, May 22, 13 at 0:28

Personally, I wouldn't go higher than 250ð or lower than 200ð. I use my Nesco Roaster for boneless country style ribs and use about 200ð-225ð, give them a rub, wrap them in foil and a little moisture of some type, whether it be BBQ sauce, beer (usually), root beer, Dr. Pepper, wine, Teriyaki sauce or whatever you happen to like. I often brown them a bit in the convection oven but it's not required. The BBQ Pit Boys like to simmer them in beer, onion and BBQ sauce then they crisp them up on the grill after they're cooked. Here is a link that might be useful: BBQ Pit Boys

Pam, I like the pulled pork with Root Beer too instead of the vinegar based ones. Sweet rather than sour, I guess. I use this recipe in the crockpot, and it's another one from Midwest Living. I don't use the root beer extract and I use Sharon/Chase's chile sauce that I canned, it's yummy and I need to make more of that too. Pulled Pork with Root Beer Sauce: 1 2-1/2- to 3- pound boneless pork sirloin roast 1/2 tsp. salt 1/2 tsp. ground black pepper 1 Tbsp. vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 Tbsp. minced garlic 3 cups root beer (two 12-ounce cans or bottles) 1 cup bottled chili sauce 1/4 tsp. root beer concentrate (optional) 6 to 8 dashes hot pepper sauce (optional) 8 to 10 hamburger buns or Kaiser rolls, split (and toasted, if you like) Lettuce leaves (optional) Tomato slices (optional) 1. Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a 3-1/2-, 4-, or 5-quart slow cooker. Add onions, the 1 cup root beer, and garlic. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 2. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. 3. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if you like. 4. Transfer roast to a cutting board or serving platter. With a slotted spoon, remove onions from juices and place on serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if you like. Add meat and onions; spoon on sauce. Makes 8 to 10 sandwiches. Make-Ahead Tip: Transfer pork mixture to covered container and chill up to 24 hours. Or transfer to 1-, 2-, or 4-serving freezer containers; seal, label, and freeze up to 1 month. Thaw overnight before serving. To reheat, transfer to saucepan; cover and heat over medium-low heat until heated through, stirring occasionally. If necessary, add 2 to 4 tablespoons water to keep mixture from sticking. Annie